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This vegetable pizza is packed with amazing garden-fresh flavor! Vibrant bell peppers are combined with crunchy broccoli florets and fresh dill on a creamy ranch base, all on top of a buttery crescent dough crust.
If you’re looking for more delicious ways to get your daily dose of vegetables, try these recipes: vegetable detox soup, vegetable stir fry, or air fryer vegetables!
Crescent Dough Vegetable Pizza
So, you’re craving pizza, but the usual suspects got you feeling meh? Ditch the takeout and whip up this tasty veggie pizza instead. It’s fresh-picked flavor in every bite. You’ve got juicy bell peppers, crisp broccoli florets, and chopped dill all on top of a ranch and cream cheese mixture which is to die for.
And the crust? Another place where crescent rolls shine! These buttery crescents cradle the vegetables perfectly and bring the whole dish together. Seriously, this pizza’s so good, you won’t miss that greasy takeout. So grab some fresh herbs and your favorite veggies – this recipe’s begging to be devoured.
Ingredient List
It only takes a handful of simple ingredients to put this tasty dish together. Customize it to your liking and then serve it as a light and flavorful lunch, dinner, or party appetizer!
- Crescent Dough: A simple shortcut to a golden, buttery crust. No kneading needed, just press those triangles together and then let the oven do its magic.
- Cream Cheese & Sour Cream: Dreamy duo for a tangy, herb-infused base. Soften the cream cheese first for smooth spreading, and feel free to swap in Greek yogurt for a lighter touch.
- Ranch Dressing Powder: Instant flavor bomb! Skip the packet and mix your own with dried herbs and spices for a more personal touch.
- Garlic Powder & Dill: Flavor boosters for your vegetable pizza. Garlic adds savory flavor, while dill keeps things fresh and light.
- Veggies: Pick your favorites! Bell peppers in any color add sweetness and crunch, broccoli brings a delightful bite, and carrots add the perfect crunch. Feeling adventurous? Throw in zucchini, artichoke hearts, or even thinly sliced mushrooms. You can also just use whatever leftover veggies you have in the fridge. Vegetable pizza is great for leftovers and so delicious!
How to Make Vegetable Pizza
Vegetable pizza is the perfect easy lunch or dinner to make when you’re craving something fresh and light. It’s so tasty, has great texture, and comes together in a pinch.
- Preheat Oven, Prepare Pan: Preheat oven to 375 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray or line with parchment paper.
- Add Crust: Unroll the crescent rolls and press them into the prepared pan to from a crust. Pinch and press the seams together. Crescent roll sheets work best for this vegetable pizza recipe!
- Bake: Bake the crust according to the package instructions until golden brown. Allow the crust to cool before assembling the pizza.
- Cream Cheese Spread: In a medium bowl, combine the softened cream cheese, sour cream, ranch dressing powder, garlic powder, and dill. Then mix using an electric hand mixer. Blend until smooth.
- Add to Crust With Toppings: Spread the cream cheese mixture over the cooled crust. Top with the chopped vegetables. The flavors meld together best if you allow the pizza to chill before serving.
- Serve: Cut into squares or triangle shapes. Garnish vegetable pizza with fresh dill and enjoy!
Tips and Variations
Use these simple tips to make your vegetable pizza just the way you like it. It’s so easy to customize to taste and use what you already have in the fridge!
- Dough: Any refrigerated dough makes this pizza a breeze but you can also make my homemade crescent dough if you want!
- Sour Cream Substitute: Plain Greek yogurt is a great alternative for sour cream. You can also use mayonnaise if you prefer. Any creamy base works!
- Ranch Dressing Mix:Â Use storebought for ease or make my Homemade Ranch Dressing Mix! You can tweak the flavor just the way you like it.
- Vegetables: Switch up the veggies and use your favorites. Cauliflower, tomatoes, and scallions would be delicious on this vegetable pizza!
- Chill: This vegetable pizza is best served chilled so the flavors can meld together. It’s the perfect make-ahead appetizer!
Storing Leftover Pizza
This vegetable pizza is meant to be a cold pizza because of all of the fresh toppings. If you happen to have leftovers, store them in the fridge in an airtight container or sealable plastic bag. It will last for 5 days. Enjoy as an on-the-go lunch, straight from the fridge!
More Delicious Vegetarian Dishes to Try
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Vegetable Pizza
Ingredients
Pizza
- 2 8 ounce cans refrigerated crescent dough
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 package ranch dressing powder
- ½ teaspoon garlic powder
- 1 teaspoon fresh dill, chopped
Vegetables
- 1 cup broccoli florets, chopped small
- ½ cup carrots, shredded
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- fresh dill, for garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray or line with parchment paper.
- Unroll the crescent rolls and press them into the prepared pan to from a crust. Pinch and press the seams together. Crescent roll sheets work best!
- Bake the crust according to the package instructions until golden brown. Allow the crust to cool before assembling the pizza.
- In a medium bowl, combine the softened cream cheese, sour cream, ranch dressing powder, garlic powder, and dill. Mix using an electric hand mixer. Blend until smooth.
- Spread the cream cheese mixture over the cooled crust. Top with the chopped vegetables. The flavors meld together best if you allow the pizza to chill before serving.
- Cut into squares or triangle shapes. Garnish with fresh dill and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been making this for many years. One tip I have is to go to Papa Murphy’s and buy a pizza that is just the dough. Reasonably priced, easier and bigger. I don’t even really like veggies and this is wonderful to me.